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Chicken Dumplings

Addison's picture
These round dumplings are not your traditional chicken and dumplings, and you'll love the peppery difference. Enjoy this recipe.
Ingredients
  Frozen green peas 3⁄4 Cup (12 tbs)
  Frozen sliced carrots/Diced carrots 3⁄4 Cup (12 tbs)
  Cut up cooked chicken 5 Ounce
  Condensed creamy chicken mushroom soup 10 3⁄4 Ounce
  Original bisquick mix 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄2 Teaspoon
  Chopped fresh parsley 1 Teaspoon (if desired)
Directions

1. Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
2. Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
High Altitude (3500-6500 ft) No changes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Taste: 
Spicy
Feel: 
Smooth
Method: 
Slow Cooked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4.4 (3 votes)

2 Comments

shantihhh's picture
I also love chicken and dumplings the way my grandmother taught me. Do try making the chicken broth from chicken boney parts-lovely flavour instead of the canned soup and it is healthier as it has so much less sodium.
butterbites's picture
Love chicken and dumplings. Thanks for sharing.